Fergus Henderson Wants None of Your Raw-Sheep’s-Head Dinners

Share

“Someone was doing a tasting menu in New York and had half a raw sheep’s head. It was all wrong — you like offal so you’ve got to be hard. No. What we do here is I think very feminine, we have a light touch. You should be nice to your offal.” — The tremendously influential British chef says that nose-to-tail restaurant cooking is not in fact a euphemism for “anything goes.” [Guardian UK]